338 [ Assembly 



for drying and cooling grain, flour, meal and other substances," beg 

 leave to present the following report and resolution : 



Your committee, in order to obtain an accurate knowledge of Mr. 

 Stafford's apparatus, invited him to put the whole in practical 

 operation at the rooms of the Farmers' Club, in the presence of your 

 committee and such persons as should be invited to attend. Upon the 

 day appointed, the apparatus was shown to your committee and a 

 number of strangers and others, who were present by invitation, and 

 the whole process, which is extremely simple, of drying flour and 

 meal, was practically demonstrated. 



Mr. Stafford used a model before the committee, with a cylinder 

 about eighteen inches in length. The flour and meal used was pla- 

 ced in a trough in which revolves a cylinder with several flanges 

 fastened to the periphery, running longitudinally. The end of the 

 cylinder connected with the steam pipe, is elevated so that the cyl- 

 inder when in motion represents an inclined plane, the flanges stir 

 the flour and meal upon the bottom of the trough, and in the revolu- 

 tions of the cylinder to throw them up and carry them forward; the 

 cylinder is heated with steam at a temperature of two hundred and 

 twelve degrees Farenheit's thermometer, and from the time that the 

 flour and meal enters the trough to the moment that the dried pro- 

 duct descends info the cooling vessels, that part of the cylinder which 

 is exposed to the action of the atmosphere is constantly loaded. 



Mr. Stafford informed your committee that an apparatus to dry and 

 cool the work which may be ground with four runs of burr stones, 

 could be furnished at an actual outlay for labor and materials of con- 

 struction for ab'Ut three hundred dollars; that a single cylinder of 

 sixteen feet in length and twenty-two inches in diameter, \/ill dry 

 and cool one hundred barrels, each of one hundred and ninety-six 

 pounds of flour or Indian meal in a day, of twelve hours, and per- 

 form the drying or cooling in a proper manner. 



Mr. Stafford's theory is extremely simple, and for that reason will 

 be easily understood: 



First. That the flour, meal or grain, is subjected in his drying and 

 cooling apparatus by the agency of steam to a uniform degree of 

 heat at a low temperature. 



